Name: Tarragon-Citrus–Crusted Salmon
Prep time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 lemon; 3 navel oranges; 1 tbsp. Dijon mustard; 1 tbsp. Extra virgin olive oil; tsp. sugar; salt; Pepper; 1 seedless (English) cucumber; 8 oz. red cabbage; 1/4 c. panko (Japanese-style bread crumbs); 2 green onions; 1 tbsp. packed fresh tarragon leaves; 4 piece skinless center-cut salmon fillet; 4 tsp. plain, fat-free Greek yogurt

Step 1Preheat oven to 400 degrees F. Line jelly-roll pan with foil. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From oranges, grate 1 1/2 teaspoons peel; set aside. Cut off peel and white pith from oranges and discard. Cut oranges into 1/2-inch-thick slices. Arrange orange slices, slightly overlapping, in center of prepared pan.

Step 2In large bowl, stir together Dijon, oil, sugar, lemon juice, and 1/4 teaspoon salt. Add cucumber and cabbage; toss to coat. Set aside.

Step 3In small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and 1/4 teaspoon each salt and freshly ground black pepper.

Step 4Arrange salmon on orange slices, skin side down; spread 1 teaspoon yogurt on each fillet. Top with panko mixture, pressing gently to adhere.

Step 5Bake salmon 10 to 13 minutes or until opaque throughout. Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves. Serve with cabbage mixture.

Tarragon-Citrus–Crusted Salmon

Ingredients

Directions

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